Fava Knows Best

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Fava Knows Best JoAnn Guest Aug 12, 2003 15:58 PDT

 

Fava Knows Best

 

 

 

How can it be that fava beans, whose culture is so ancient that it has

no known wild form, whose use is so widespread that it is considered

common fare from China to England, Iran to Spain, Africa to South

America, have not become part of American cuisine?

 

In China fava beans have been included in the diet for close to 5,000

years. Italians consider favas their special province, as they have

since ancient times (faba, which means bean, is named after the Fabii, a

noble Roman family). In the south of France fava season is a time of

celebration. Old English cookbooks refer to the broad bean (its usual

name in most English-speaking countries) as " the common bean. " On the

Iberian peninsula broad beans appear dried, fresh, and fried and

salted-as they do in China, where they are also sprouted. In a large

part of the Middle East fava beans are the daily fare.

 

Although the venerable bean was introduced into this country in 1602 and

hordes of people from the areas mentioned above have since made their

homes here, the fava has gained little popularity outside of regional

cuisines. Fava beans can be eaten at various stages of maturity,

although the older, larger beans may need to have their chewy skin

removed. The skinning yields beans of springtime-green (and occasionally

reddish, brown, purplish hues) that resemble baby limas and are

surprisingly melty in texture, not starchy. The fava has a slightly

bitter, yet nutty flavor. They often have an acerbic aftertaste, like

fresh grasses or certain dry white wines.

 

Use: Fresh fava beans are a luxury to be savored alone or with a few

choice ingredients. Do not hide them or overcook them.

Gently fry fresh beans in a little olive oil and a light touch of

savory, thyme, or sage.

Favas are a natural in pasta or rice dishes.

Cook large heavy beans longer; then crush to make a purée, adding olive

oil, garlic & a little lemon juice.

Cook pods alone trimmed of strings or with beans inside, for a sticky,

messy, and savory dish. Or add trimmed pods to soups and vegetable

stews.

Preparation:

Fresh Beans- Shell 'em and cook 'em, its that simple.

 

Mature Beans- Cut the tips from the pods, then press open the seams.

Pull out the fat beans from the cushioned plush sleeping bag, removing

the little stems if necessary. Drop the beans into salted, boiling water

for 30 seconds (more than a minute and they mush when you try to skin

them). Drain and drop in cold water. When they are cooled, slit each

skin with your nail and pop out the bean, working carefully so they

don't break. Cook as you would any fresh bean.

 

Dried Beans- Soak the beans for 4 hours and cook for about 1 to 1.5

hours. After cooking, strain & separate the skins from the beans. Great

addition to chili, soups or casseroles.

 

Nutritional highlights:

 

 

Fava beans are low in calories-about 80 per cup, cooked. They are high

in protein, iron, and fiber, are good sources of vitamins C and A and

potassium, and contain modest amounts of the B vitamins.

 

Fava beans have high concentrations of L-dopa (dopamine), an amino acid

that is a neurotransmitter in the brain. Dopamine facilitates all

functions of brain activity, whether it is memory, energy, or a sense of

well-being.

 

As we age, we begin to have declining levels

of dopamine in the brain cells, and many of these functions decline as

well. Who knows, maybe fava beans are a venerable " fountain of youth. "

 

 

Fava Bean Provencale

Shell and steam 1 lb. fresh fava beans just until crisp & tender. Rinse

in cold water to stop cooking.

Meanwhile, sauté 3 large minced shallots in oil for a minute or two, add

1 clove minced garlic and continue to stir until shallots turn

translucent - do not brown. Add a few drops of water if necessary to

prevent scorching. Add 3 medium chopped tomatoes and continue to simmer,

stirring occasionally until mixture is reduced by one-third. Add fava

beans to the tomato mixture, add a faint dusting of cayenne pepper and

nutmeg and stir to combine. Serve hot. Goes well with pasta or rice,

especially brown basmati.

Note: Don't shell the beans until just before you're ready to cook them.

 

Fava beans are effective in Parkinsons, Alzheimers, as well as chemical

imbalances and physchiatric problems. This is due to the beans excellent

concentration of the neurotransmitter and amino acid, dopamine.

 

 

 

 

http://www.efn.org/~sundance/FavaBean.html

 

JoAnn Guest

mrsjo-

DietaryTi-

http://www.geocities.com/mrsjoguest/FreeRadicals.html

 

 

 

 

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